Ingredients: oil, black tiger shrimp, onion, ginger and pepper.

Accessories: cooking wine, light soy sauce, tomato sauce, sugar.

1, shred ginger and mince onion.

2. Cut off black tiger shrimp's shrimp gun, shrimp whiskers and shrimp eyes with scissors, cut off the shrimp back with a knife, pick out the shrimp line, and suck up the water on the shrimp surface with kitchen paper towels to prevent oil splashing when frying.

3. Prepare the sauce before making: pepper 1g+ sugar 15g+ cooking wine 30g+ soy sauce 25g+ tomato sauce 15g+ appropriate amount of water and mix well.

4. Pour oil into the pot. When the oil is hot, add prawns and fry until both sides change color.

5. Add shredded ginger and shredded onion and saute until fragrant.

6. Pour in the sauce prepared in advance, simmer for 3-5 minutes on low heat, determine the time according to the size of the shrimp, and finally boil the soup over high heat.

7, out of the pot.

Matters needing attention in braised prawns

1. Freshness of shrimp: Choosing fresh prawns is the key to making delicious braised prawns. Fresh prawns are full of meat and taste better. Pay attention to the bright color, solid texture and no odor of shrimp when buying.

2. Cleaning treatment: Before making braised prawns, rinse prawns with clear water to remove impurities and sediments on the surface. At the same time, you can cut the black line (digestive tract) on the back of shrimp and take out the black substance inside, so as to improve the taste and aesthetics.

3, seasoning mix: the seasoning of braised prawns usually includes ginger, onion, garlic and other seasonings, you can add pepper, bean paste and so on to increase the taste. According to personal taste preferences, the proportion of seasonings can be flexibly adjusted.

4, cooking time control: when cooking braised prawns, you need to pay attention to the mastery of cooking time, do not overcook or undercook the prawns. Under normal circumstances, prawns can be fried until they become discolored, so as to avoid the shrimp meat from aging into paste due to long-term cooking.

5. Avoid excessive oil temperature: When making braised prawns, the oil temperature should not be too high when frying, so as to avoid the shrimp shell from discoloring too quickly. Generally speaking, you can turn the fire into a medium-small fire first, and then increase the firepower to collect juice after the shrimp shell is orange-red.

6, control the amount of oil: braised prawns need to be fried with the right amount of oil, but also pay attention to control the amount of oil to avoid eating too much oil. You can use a little vegetable oil, or you can choose olive oil, peanut oil and so on according to your personal preference.